A fragrant herb salad incorporating minced lemongrass for a bright Thai aromatic profile.
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Place the bulgur in a heat-proof bowl, cover with boiling water, and seal tightly with plastic wrap for 20 minutes until tender.
Prepare the lemongrass by removing the tough outer husks and using a microplane to shave the tender inner core into a fine paste.
Drain any excess water from the bulgur and spread it on a clean kitchen towel to air dry; the grains must be fluffy and not wet.
In a large chilled mixing bowl, combine the finely minced parsley, mint, and scallions, ensuring the herbs are bone-dry before chopping to prevent bruising.
Whisk together the olive oil, lime juice, lemongrass paste, and fish sauce in a small ramekin to create a bright, emulsified dressing.
Gently fold the dried bulgur, diced cucumbers, and tomatoes into the herb mixture using a light lifting motion.
Drizzle the dressing over the salad and toss gently with your hands or large spoons until every leaf is lightly coated.
Taste and adjust seasoning with salt and pepper, then let the salad rest for 15 minutes at room temperature to allow the lemongrass oils to permeate the grains.
